Got home from a trip to Oregon a couple days ago, right about dinnertime. Maybe I could have taken 30 minutes to drive somewhere, pick up something and drive home.
Bussing home from the airport, however, I landed on a much better option that took even less time. It was conveniently waiting in my freezer and cupboards: Hearty vegetable soup.
1. The Vegetable Base: I love making “Waste-Not-Want-Not” Soups from things like broccoli and cauliflower stalks, asparagus ends, rubbery carrots and tough celery stalks. Making it with my homemade bone broth means it’s practically FREE, being made with foods that otherwise would have gone to waste.
After cooking the vegetables until soft, I puree and then freeze so I always have some tasty vegetables ready to go. After microwaving a couple minutes, I heat in a pan and add some seasonings. This time it was Savory Spice’s Madras Curry plus salt, pepper and a little fresh lemon juice.
2. The Protein: I used to leave leftover meat in the fridge but now, due to histamine intolerance, I must freeze leftover meat right after it is cooked. It was a hard habit to develop, but I have since come to love it. I almost always have a serving or two of cooked protein that can easily be added to salads, skillets–and soups. For Monday’s dinner I pulled out some roasted turkey.
3. The Starch: While some frozen rice portions would have been a good addition, I wasn’t that prepared! Instead, I stirred in some Bob’s Red Mill Potato Flakes, which are 100% potatoes.
Just that fast, dinner was done and instead of driving around in rush hour traffic, I got my bags unpacked as the soup heated.
Meal Making Transformation Last minute food emergencies happen all the time. Could this kind of transformative meal making idea help with your last-minute emergencies? Or do you have another strategy to share in the Comments?
New Thinking Making a healthy meal doesn’t have to be complicated or time-consuming to be satisfying and tasty.